Spring has sprung and so had salad season! Well, not that salad has a season, but I find that when Spring comes I’m just more excited about vegetables and salads (as excited as I can be about them, salads have nothing on cookies). This is a great salad, it’s got the right combination of flavours and textures, and makes very tasty leftovers. Hope you enjoy!
Kale, Feta & Quinoa Salad
- 1 cup quinoa, rinsed and drained
- ⅓ cup dried cranberries
- 1 tablespoon olive oil
- ¼ purple onion, thinly sliced
- 1 small bunch of kale, thinly sliced (discard tough ribs)
- Salt and pepper, to taste
- ½ cup crumbled feta
- ¼ cup sliced or slivered almonds, toasted
- A squeeze of lemon
In a medium pot of boiling salted water, cook the quinoa for 12-14 minutes. Drain well in a fine sieve, return to the pot (off the heat, but still warm), add the cranberries, cover with a tea towel and the lid, and set aside to cool.
In a medium skillet set over medium-high heat, heat oil then sauté onion until soft, a couple minutes. Add kale to the pan and cook for about 5 minutes, until wilted. Season with salt.
Add the kale to the quinoa, along with the feta and almonds. Drizzle with oil, season with salt and pepper, and add squeeze of lemon. Toss and serve immediately.